This bruschetta recipe is a great summer appetizer featuring fresh tomato salsa on toasted Italian bread.
Ingredients
- 8 seeded, chopped roma (plum) tomatoes
- 5 leaves chopped fresh basil
- 2 cloves minced garlic
- 1 pinch dried oregano
- 1 dash crushed red pepper
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon olive oil
- 1 (1 pound) loaf French or Italian-style bread
Directions
Step 1
Preheat the oven broiler.
Step 2
Combine tomatoes, basil, garlic, oregano, red pepper, salt, pepper, and olive oil in a mixing bowl. Use more olive oil, if necessary, to coat entire mixture. Allow mixture to sit for 10 minutes.
Step 3
Slice bread to 1/2-inch thickness; arrange on a baking sheet in a single layer.
Step 4
Place the baking sheet under the preheated broiler until bread slices are lightly browned, about 1 minute per side.
Step 5
Remove the baking sheet from the oven. Spread tomato mixture on each piece of toasted bread. Return to the oven and broil until tomato mixture is hot but not cooked, 2 to 3 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 127 | |
% Daily Value * | |
Total Fat2g | 2% |
Saturated Fat0g | 2% |
Sodium245mg | 11% |
Total Carbohydrate23g | 8% |
Dietary Fiber2g | 5% |
Total Sugars2g | |
Protein5g | |
Vitamin C6mg | 28% |
Calcium24mg | 2% |
Iron2mg | 9% |
Potassium153mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: SLJ6
- 22 years ago
Fabulous!! Because there is a lot of chopping…(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don’t put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!!
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- by: Jolenemiller
- 18 years ago
This was very good. The garlic was a little overpowering, and that is coming from someone who uses garlic in everything! My husband liked it, but picked his garlic out. Next time, will probably sautee the garlic in oil to reduce the strength of the taste. Not good if you let it sit; need to eat it right out of the oven.
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- by: Caroline C
- 18 years ago
I can hardly believe that I’m saying this but I really thought there was too much garlic in this. I also discovered that I much prefer a little cheese on my bruschetta. If I were to make this again I would probably use garlic powder, and sprinkle with Parmesan. Thanks anyway.
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- by: Lorena
- 17 years ago
Awesome!!!! this is soooooo yummy. I ate this like 10 min ago and am planning to make it tomorrow again. I gave the toasted bread a rub with one of the garlic cloves, then minced it and added it to the tomato mixture. Oh, i also added fresh oregano from our garden!! The taste is amazing, the toasted bread, fresh tomatoes and garlic combine to perfection…. THANX FOR THIS RECIPE!!!! Ada, you’re an artist
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- by: Maryann Rajczewski
- 17 years ago
I don’t even have to try this recipe because it is exactly how I make mine. Poeple tell me it ROCKS.
For the bread part though, I cut french bread thin and brush both sides with olive oil and broil it. You have to watch it closely as it will get brown too fast.Turn the bread over and brown the other side as well.
The bread can sit overnight in a closed bag if you have to let it wait. It will stay nice and crunchy. After you spoon the tomato on top of the pieces of bread, we don’t broil it but if you do you can also sprinkle a few shreds of mozzerella cheese and melt it. It really does ROCK. -
- by: Jenny Moses
- 16 years ago
Very very good! I added a bit of shredded parm to the bread when I toasted the last side. I too did not warm the tomatoes it was so good room temp. I’m going to make this again this weekend and I know it’ll be a hit. I think I may add fresh mozzarella this time. Thank you Ada!
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- by: Jicoburn87
- 14 years ago
The roma tomatoes worked really well with the recipe. My friends said it gave the tomatoes a more tender bite. Only thing I did differently was add a bit more salt/pepper and another clove of garlic, but that is just because I like saltier foods. If you enjoy wine I discovered a Malbec by Alamos an Argentinian company worked very well with this recipe.
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- by: Sirsl
- 14 years ago
I made the prep for 2 I should have made it for more even though it was just 2 of us for the dinner…. it was fabulous. I had bought balsamic vinegar to spice it up just in case but not needed. I toasted the bread on the the BBQ, top open as we combined this with a grilled chkn pasta dish.
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- by: Nekomeme
- 14 years ago
My family and I have been making bruchetta like this for quite a while now, and we love it! Something that makes the recipe absolutely heavenly is adding fresh mozzerella in with the diced tomatoes, salt, and basil, and tossing together before spooning onto the bread to bake. I recommend using a crusty bread for this recipe so that the tomatoes don’t make the bread soggy. DON’T let it set out before cooking. Make sure you watch the time carefully. Just as it is turning golden brown edges, that’s when it is the most succulent.
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